Sicilian chicken
Medium
Ingredients
-
pinch
large saffron threads
-
1
tablespoon
olive oil
-
2
medium brown onions, sliced
-
2
cloves
garlic, crushed
-
2
teaspoons
ground cardamom
-
2
teaspoons
ground cumin
-
1
teaspoon
freshly ground black pepper
-
2
cinnamon sticks, broken in half
-
400
g
can Mutti Datterini Tomatoes
-
1
tablespoon
honey
-
4
chicken Marylands
-
1
tablespoon
olive oil
-
1
teaspoon
salt flakes
-
1/2
cup
pitted green Sicilian olives
-
quinoa
-
leaves
coarsely chopped fresh parsley
-
1
wedge preserved lemon, rinsed, pulp removed, rind finely chopped
Tip: Freshly grated lemon rind can replace preserved lemon in this tasteful Sicilian chicken recipe.
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Tip: Freshly grated lemon rind can replace preserved lemon in this tasteful Sicilian chicken recipe.
Sicilian chicken: Method
- Preheat oven to 200°C. Place saffron threads into a small bowl. Add 2 tablespoons boiling water. Set aside.
- Heat oil in a large frying pan; add onions and cook over a low heat stirring occasionally for 20 minutes or until the onions are soft. Add garlic, cardamom, cumin, pepper and cinnamon sticks and cook, stirring for 2 minutes longer.
- Add the saffron threads (including the liquid), tomatoes and honey and stir to combine. Simmer for 3 minutes, stirring occasionally. Pour the mixture into a 10-cup capacity (6 cm deep) ovenproof dish.
- Cut through the leg and thigh joint of each chicken Maryland. Place each drumstick and thigh skin side up in the tomato mixture. Brush each chicken piece with olive oil and sprinkle with salt.
- Cover dish with foil and bake 20 minutes; uncover and cook for an additional 25 minutes or until chicken is golden. Scatter olives over the chicken and cook for 5 minutes longer.
- Serve Sicilian chicken with quinoa. Sprinkle with parsley and preserved lemon.
